Beef and Vegetable Potpie

Cooking the beef filling first in a large skillet and then in the oven ensures that the meat and vegetables are tender and flavorful. Finishing the casserole in the oven browns the breadstick-dough topping. For a fun presentation kids will love, make individual servings in 4-ounce ramekins. You can also freeze single servings for later.

Ingredients

1 tablespoon olive oil, divided

1 pound ground sirloin

2 cups chopped zucchini

1 cup chopped onion

1 cup chopped carrot

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 (8-ounce) package presliced mushrooms

3 garlic cloves, minced

1/4 cup tomato paste

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium beef broth

2 tablespoons cornstarch

2 tablespoons water

Cooking spray

1 (11-ounce) can refrigerated soft breadstick dough

Nutritional Information

Calories 313

Caloriesfromfat 0.0%

Fat 8.5g

Satfat 1.7g

Monofat 3g

Polyfat 0.7g

Protein 22g

Carbohydrate 37.6g

Fiber 2.7g

Cholesterol 40mg

Iron 3.9mg

Sodium 679mg

Calcium 41mg

Calories 313

Caloriesfromfat 0.0%

Fat 8.5g

Satfat 1.7g

Monofat 3g

Polyfat 0.7g

Protein 22g

Carbohydrate 37.6g

Fiber 2.7g

Cholesterol 40mg

Iron 3.9mg

Sodium 679mg

Calcium 41mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients; sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.